Bakery In France Financier

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Bakery In France Financier

Good Eats

Hello, Thank you for visiting our blog, we’re newcookking! We love to share Bakery In France recipes to spread the happiness around.

We’re having a critical time in Hong Kong, feel free to visit https://mobile.twitter.com/hkdnow1 to show support.

Introduction

Today, we’re gonna make a tasty cake with our Bakery In France recipe, Financier. It’s a French pastry that has a really nice buttery flavor.

Have you ever tried a Financier before? If you’re a big fans of sugar and butter, you come to the right place. We use a lot of butter to make this cake.

If you want to try something new at home, we recommend you try this Bakery In France recipe. It’s quite challenging because the butter has to boil and reach a state called hazelnut butter or brown butter.

What is hazelnut butter?

As a result, hazelnut butter will be made when the butter is boiled and burnt. The burnt flavor will intensify the flavor of the cake. Keep in mind that making hazelnut butter will produce a lot of residues, we have to strain them and only keep the liquid butter.

If you would like to try this Bakery In France recipe, please follow.

Bakery In France Financier Recipe

eggs: 130g
egg yolks: 50g
sugar:180g
cake flour: 50g
almond powder: 220g
butter: 110g
egg whites: 80g
sugar: 80g
vanilla: 1 pcs

First of all, we boil the butter, although we use 110g butter, we weight about 200g butter. It’s because some of the butter will evaporate.

Remember to pre-heat the oven to 170 degree C!

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Secondly, we keep boiling the butter until we reach this color, strain it and set aside.

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Thirdly, we sift the flour and almond powder.

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Meanwhile, we start to whip egg yolks and eggs to stiff and fold in the almond mixture.

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Bakery In France

Bakery In France

Then, we whip the egg white to stiff peak.

Bakery In France

Bakery In France

After the egg whites’ whipped, fold into the egg yolk mixture and mix well.

Bakery In France

Mould the batter in any shape you like and bake for 12 minute or until its golden brown in color.

Bakery In France

Feel free to try our candied orange recipe here.

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Easy And Tasty Party Foods

Party Foods

Party Foods Toffee Recipe

Toffee Recipe

Hello guys, we’re here again to share another lovely recipe with you, it’s the Party Foods!

Have you ever tasted Toffee candy before? There’re 2 major kinds of texture, chewy and hard. Which one do you prefer?

We prefer things that’s mild, not too soft or not too hard. Do you know toffee is a product made from caramel? It’s a soft caramel. Everyone can make caramel at home, it’s easy.We would like to share an experience with you, an experience that I had when i was a little kid.

Story time

One day, I received a caramel candy from my granny, I didn’t ask and just eat it straight away, it’s so soft and sticky, i almost lost my tooth because the gooey caramel sticks to my tooth. That was miserable.

I remember I had to drink a lot of water to get rid of those sticky caramel, I even started to fear of having candies after that night. I’ll never forget that caramel almost killed me that day.

Even now, I scared of these caramel toffee candies. But, we have to conquer our own fears or we’ll be eaten by the fear itself.

Conquer My Fear

We started to check and find recipe that’s not gooey as a slime or hard as a rock. We should never create a nightmare to our audience.That’s why we started finding the recipes in youtube, pinterest and even google the concept of caramel.

In fact, recipe doesn’t affect much in making products, every recipe is similar, just sugar, butter and cream. The methods and consistency is far more important in making any pastry or candy related products.

For example, if we’re making puff, the majority of people know that we have to use butter, liquid and cake flour to form a dough. It’s not about the recipe, it’s all focused on the procedure.

If we provide a Michelin star recipe to all of you but we don’t list out the procedure, you might not know how to do the recipe. That’s why we have to focus on the methods rather than the recipe.

So cut the crap. Let’s get started!

Party Foods Toffee Recipe

Cream: 80g

sugar: 250g

butter: 80g

salt: 2g

First of all, we have to align the baking paper on the tray and set aside. That really helps in our Party Foods.

Party Foods

Then, we weight out the sugar in a saucepan.

Party Foods

On the other hand, we boil the cream first. The concept of boiling the cream is to prevent crystallization of the sugar as we’re gonna pour the hot cream into the boiling sugar.

If we pour the cold cream into the hot syrup, it will cool down the sugar and crystallized. Moreover, the liquid will splash and hurt anyone around you.

Toffee Recipe

Meanwhile, we get our salt and butter ready in two separated bowls.

Toffee Recipe

When everything’s ready, let’s make our caramel. Cook the sugar in medium heat if you’re using a stove. If not, use high heat with your electric one.

It’s because that has a big different in the temperature between the electric one and the flame one.

Party Foods

We have to melt all of the sugar and add the hot cream bit by bit. No need to rush, just little by little.

If you pour in too fast, you’ll form large lumps in the mixture. We also change to our whisk after we started pouring the cream, that also prevent forming lumps.

Toffee Recipe

Toffee Recipe

After that, we put our butter into the caramel to emulsify the fats and the sugar together.

Party Foods

Last but not least, we pour the hot mixture on the baking tray to cool down for at least 4 hours.

Toffee Recipe

After 4 hours, we cut our toffee into small pieces to serve.

Toffee Recipe

If you would like to try making our Steamed rice with beef and egg, click here

Steamed Rice With Beef And Egg

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Steamed Rice With Beef And Egg Recipe

Steamed Rice With Beef And Egg

Steamed Rice With Beef And Egg

Steamed Rice With Beef And Egg

Hey guys, we’re happy to share an old fashioned dish with you today, it’s called Steamed Rice With Beef And Egg.

This is a Hong Kong dish that you can still order from restaurants but the key component will be missing, the raw egg.

Without the egg, it’s only a normal and common steamed rice but with the addition of an egg, the flavor and the texture excel.

In fact, restaurants don’t offer eggs anymore because of food safety. As raw eggs might have some contamination like salmonella and other bacterial infections if the source is not strict enough.

Luckily, there are Japanese eggs that labelled ready to eat raw. In this recipe, we’re using the Japanese eggs to make the Steamed Rice With Beef And Egg.

So, why’re  the eggs are so important in this Steamed Rice With Beef And Egg recipe?

First of all, the flavor of the eggs, eggs has a mildly sweet and pungent smell in sulphur, that balanced with all of the components.

Moreover, the texture of the egg when it’s cooked. When you cracked an egg, it’s gooey and sticky. If you start cooking the egg, it becomes solid and brittle.

If we’re stirring the eggs on the pan  while on low temperature, the eggs will become a paste like texture.

The concept of Steamed Rice With Beef And Egg is to let the eggs cook under low temperature so the eggs become creamy and covered all over the rice.

It’s like making Carbonara. Do you know that Cabonara use eggs only to reach a creamy and soft texture? Chef mixes raw eggs into the cooked spaghetti to cook them instead of cooking the egg directly.

So if you’re still with us, let’s get started!

Steamed Rice With Beef And Egg Recipe

beef: 85g
choy sum:  a few branches

garlic: 2 cloves

sugar: 1 tea spoon
light soy sauce: 2 table spoon
corn starch: 1 tea spoon
oil: 1 teaspoon

Firstly, we marinate the beef with the sugar,  light soy sauce,corn starch and oil for half an hour.

Steamed Rice With Beef And Egg

Steamed Rice With Beef And Egg

Then, we have to prepare the rice by washing the rice first.

After we washed the rice for several times, add water in and cook the rice.

Steamed Rice With Beef And Egg

Meanwhile, we wash the choy sum. Remember to remove the flowers on the choy sum as they’re bad for health.

Steamed Rice With Beef And Egg

Then, we crack the garlic and get a few pieces out to cook the choy sum.

Add a little bit oil on the pan and throw in the garlic and start cooking the choy sum with the garlic.

After half an hour, we start frying the beef in high heat. We cook until the beef reach golden brown color.

After frying the beef, no need to wash the pan, we make a light sauce with mixture of cornstarch and water about 30 grams of water and 1 teaspoon of cornstarch.

Furthermore, we scope out a bowl of rice, we top it with the beef and choy sum and cover with our light sauce.While everything is hot, crack an egg on top.

Steamed Rice With Beef And Egg

Remember to mix the egg while the dish is hot otherwise you can not have a creamy texture.

Steamed Rice With Beef And Egg is an popular dish in Hong Kong. If you’re  interested, you could come to Hong Kong to taste it.

If you would like to try making our Chocolate Nougat, click here .

Nougat Recipe

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